Polish Journal of Food and Nutrition Sciences最新文献_第10页

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta 干燥和西兰花叶掺入对硬麦面食营养品质的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-07-26 DOI: 10.31883/pjfns/152070

Natalia Drabińska, M. Nogueira, E. Ciska, H. Jeleń

{"title":"Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta","authors":"Natalia Drabińska, M. Nogueira, E. Ciska, H. Jeleń","doi":"10.31883/pjfns/152070","DOIUrl":"https://doi.org/10.31883/pjfns/152070","url":null,"abstract":"Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50°C for 8 h (L), and pasta dried at 80°C for 3 h (H) were formulated. The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. BLP significantly improved the contents of ash by up to 35 g/100 g, FAA and fatty acids to up to 1298 nmol/g dry matter (DM) and 16741 µg/g DM, respectively, without compromising the cooking quality of pasta. Drying had a significant effect on fatty acids, which content in pasta processed at the highest temperature tested decreased. From the nutritional point of view, the low-temperature drying seems to be an interest ing method for pasta preparation, with the highest content of FAA, fatty acids, especially unsaturated ones, and the lowest content of sugar. However, at the same time, the dried pasta products were characterised by greater cooking loss approximating 10%.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48578968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins 大孔树脂对大豆粗提取物中异黄酮的吸附、解吸特性及纯化

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-06-09 DOI: 10.31883/pjfns/149816

T. Tran, X. Bui, Nguyen Loan, N. Anh, Truong Le, Thien T. Truong

引用次数: 2

Black Trumpet, Craterellus cornucopioides (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity 黑喇叭，角状角(L.)珀耳斯。具有抑制血管紧张素转换酶和细胞毒活性的食用菌

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-06-06 DOI: 10.31883/pjfns/149914

J. Radović, A. Leković, Ana Tačić, Margarita S. Dodevska, T. Stanojković, Tijana Marinković, Č. Jelić, T. Kundaković-Vasović

{"title":"Black Trumpet, Craterellus cornucopioides (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity","authors":"J. Radović, A. Leković, Ana Tačić, Margarita S. Dodevska, T. Stanojković, Tijana Marinković, Č. Jelić, T. Kundaković-Vasović","doi":"10.31883/pjfns/149914","DOIUrl":"https://doi.org/10.31883/pjfns/149914","url":null,"abstract":"Nutritional value and chemical composition, including the content of vitamins, fatty acids, 5’-nucleotides and nucleosides and amino acids, as well as biological activities, including antioxidant, angiotensin converting enzyme (ACE) inhibitory and cytotoxic activity of black trumpet ( Craterellus cornucopioides (L.) Pers.) were tested in vitro . C. cornucopioides was low in energy, fat and carbohydrate contents, but rich in dietary fibre, especially β -glucan as well as niacin and α -tocopherol. The content of essential and non-essential free amino acids was 1.49 and 5.48 mg/g dry weight (dw). The nucleosides and 5’-nucleotides were determined at 1.84 and 3.99 mg/g dw, respectively. The share of unsaturated fatty acids (UFAs) was 75.92% with oleic acid as the major UFA. Cyclohexane and dichloromethane extracts expressed significant cytotoxic activity against selected cell lines, human epithelial cervical cancer cells (HeLa), adenocarcinomic human alveolar basal epithelial cells (A549), colorectal cancer cells (LS174) and normal MRC-5 human embryonic lung fibroblast cells (IC 50 of 78.3–155.6 μg/mL). ACE inhibitory activity of the aqueous extract was strong with an IC 50 of 0.74 μg/mL. It can be concluded that black trumpet is a good source of nutrients, such as vitamins, dietary fibres, amino acids, nucleotides and fatty acids, which contribute to the overall nutritional value of this fungus with potential for ACE inhibitory activity and use in anti-hypertensive diet.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42588626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.) 白、黄、红甜菜根(Beta vulgaris L.)三萜皂苷成分的表征

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-06-06 DOI: 10.31883/pjfns/149515

A. Spórna-Kucab, A. Tekieli, K. Skalicka‐Woźniak, Agnieszka Grzegorczyk, T. Świergosz, S. Wybraniec

{"title":"Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)","authors":"A. Spórna-Kucab, A. Tekieli, K. Skalicka‐Woźniak, Agnieszka Grzegorczyk, T. Świergosz, S. Wybraniec","doi":"10.31883/pjfns/149515","DOIUrl":"https://doi.org/10.31883/pjfns/149515","url":null,"abstract":"– group of – have spurred a growing due to their health-promoting properties. This study aimed to gain information on triterpene saponin profile of the peel and flesh of white, yellow and red beet of six cultivars – Snow Ball, Boldor, Ceryl, Chrobry, Forono and Tytus – harvested in Poland, in the same region. Twenty four saponins with oleanolic acid, hederagenin, akebonoic acid and gypsogenin as aglycons were identified and quantified by liquid chromatography/tandem mass spectrometry (LC--ESI-MS/MS). Among them, betavulgaroside I, II, III and IV were the major compounds, but the quantitative profile of saponins was found to be de- pendent on beet cultivar and root part, respectively. The highest content of saponins was found in the peel of yellow B. vulgaris Boldor (20812 mg/kg fresh weight, fw), while the lowest saponin content was determined in the flesh of white B. vulgaris Snow Ball (497 mg/kg fw). In addition, the total saponin content in peel and flesh in yellow beet (26054 mg/kg fw) was much higher than the total content in peel and flesh in red beet Tytus (8364 mg/kg fw) and white beet Snow Ball (1204 mg/kg fw). This is the first report on the profile of saponins in white and yellow beets.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48915930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts Abeliophyllum distichum Nakai提取物浸种提高大豆芽产量和营养价值

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-06-02 DOI: 10.31883/pjfns/147520

Jeong-Ho Kim, Y. Yoon, S. K. Dhungana, Il-Doo Kim, Dong-Hyun Shin

{"title":"Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts","authors":"Jeong-Ho Kim, Y. Yoon, S. K. Dhungana, Il-Doo Kim, Dong-Hyun Shin","doi":"10.31883/pjfns/147520","DOIUrl":"https://doi.org/10.31883/pjfns/147520","url":null,"abstract":"Abeliophyllum distichum Nakai, an ornamental plant, contains a wide range of phytochemicals having pharmaceutical properties. The use of dif - ferent plant-based extracts for the enhancement of yield and/or quality of soybean sprouts, one of the most inexpensive but nutritious food products, is common. The objective of this study was to examine the effect of A. distichum flower extract (ADE) on the yield and nutritional value of soybean sprouts. Soybean seeds were soaked in ADE solutions with concentrations ( w/v ) of 0.5% (ADE-0.5), 1% (ADE-1), 3% (ADE-3), and 5% (ADE-5). The effect of ADE concentration on the yield and different nutrient components varied. The highest soybean sprout yield and vitamin C content were found with ADE-3. The most abundant essential amino acid content was detected in ADE-1, whereas the greatest amounts of total isoflavones and to tal minerals were determined in ADE-5 and the ADE-untreated control, respectively. Overall results of yield, color, and contents of vitamin C, amino acids, and isoflavones suggest that 1% or 3% of A. distichum extract could be an optimum concentration to soak the soybean seeds for higher sprout yield and nutrient content.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45922794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts 超声波辅助提取提高苦瓜中酚类物质和Charantin的回收率及提高其提取物的抗氧化、抗糖尿病和抗肥胖活性

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-06-02 DOI: 10.31883/pjfns/149434

J. Lee, K. Yoon

{"title":"Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts","authors":"J. Lee, K. Yoon","doi":"10.31883/pjfns/149434","DOIUrl":"https://doi.org/10.31883/pjfns/149434","url":null,"abstract":"Its bioactive - pound-rich probe- bath-type ultrasound-assisted (UAE) 60% ( v/v ) ethanol distilled The com position and bioactivity of the extracts prepared using compared with those obtained by conventional extraction methods, as autoclave extraction, ethanol extraction, and hot-water extraction. the yield of the autoclave extraction was the highest, the extracts obtained using UAE and aqueous ethanol a higher total phenolic content, antioxidant activity, antidiabetic activity ( α -amylase and α -glucosidase inhibitory activi- ties), and pancreatic lipase inhibitory activity than the conventional extracts. In particular, UAE with probe system and aqueous ethanol (UAE-P-E) extracting bioactive compounds, phenolics (total phenolic content of 18.73 mg GAE/g extract) and charantin (28.56 mg/g extract). Among all extracts, this prepared by UAE-P-E showed the highest DPPH radical scavenging activity (IC 50 of 0.55 mg/mL), ferric reducing antioxidant power (250.5 μmol TE/g extract), and pancreatic lipase inhibitory activity (76.38% at a concentration of 3.0 mg/mL). These results suggest that bioac - tive compound-rich extracts from bitter melon obtained using UAE, especially UAE-P-E, are expected to have high application potential as a functional food material, and are also expected to be used as natural antioxidant, antidiabetic, and anti-obesity agents.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43821170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents 用酵母作为生物防治剂防治苹果霉变

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-05-31 DOI: 10.31883/pjfns/147913

Zukisani Gomomo, Morris Fanadzo, M. Mewa-Ngongang, J. Hoff, M. van der Rijst, V. Okudoh, Johan Kriel, H. D. du Plessis

引用次数: 5

Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread 小麦麦芽和大麦麦芽的添加对烘焙混合料和小麦面包品质的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-05-04 DOI: 10.31883/pjfns/147796

Justyna Belcar, J. Kaszuba, J. Gorzelany

引用次数: 3

Antioxidative Capacity of Soyfoods and Soy Active Compounds 大豆食品和大豆活性化合物的抗氧化能力

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-03-04 DOI: 10.31883/pjfns/146562

Wanida Chitisankul, K. Shimada, C. Tsukamoto

引用次数: 2

Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability 基于分数因子设计和期望函数的香料辣椒加工工艺提高可提取颜色稳定性的方法

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-03-01 DOI: 10.31883/pjfns/146640

Arnold Koncsek, Lajos Szokol, Vivien Krizsa, H. Daood, L. Helyes, A. Véha, B. Szabó P.

{"title":"Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability","authors":"Arnold Koncsek, Lajos Szokol, Vivien Krizsa, H. Daood, L. Helyes, A. Véha, B. Szabó P.","doi":"10.31883/pjfns/146640","DOIUrl":"https://doi.org/10.31883/pjfns/146640","url":null,"abstract":"The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3–4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were -0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5–0.8 and 712–918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46768826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0